Servings: Serves 8 people
8 skinless, boneless chicken breast halves
1/3 cup butter, softened
1/2 teaspoon black pepper
1 teaspoon garlic powder
3 tablespoons water
1/4 teaspoon black pepper
1/4 teaspoon garlic powder
1 teaspoon dried dill weed
1/2 cup all-purpose flour
1/2 cup dry bread crumbs
2 cups vegetable oil
1/2 lemon, sliced
1/4 cup chopped fresh parsley
Place each chicken breast between a sheet of wax paper and pound it with a mallet or rolling pin, to about 1/8 inch thickness, being careful not to 'break' the chicken.
Wrap and refrigerate the chicken until the seasoned butter is frozen.
To make the seasoned butter:
In a small bowl, combine the softened butter, 1/2 teaspoon of pepper, and 1 teaspoon of garlic powder, mixing well.
Spread the mixture into a 2x4 inch rectangle on a piece of aluminum foil, then freeze until firm.
When the butter is firm, cut into 6 equal size pieces and place one piece on each chicken breast.
Fold in the edges of the chicken and roll to completely encase the butter.
Secure with toothpicks.
In a small bowl, beat the eggs with water.
In a shallow bowl, mix together the 1/4 teaspoon pepper, 1/4 teaspoon garlic powder, dill seed, and flour.
Place the bread crumbs in a separate shallow bowl.
Dip the chicken rolls in the seasoned flour, then the egg mixture, and then the crumbs.
Place the coated chicken in a shallow dish, cover it, and refrigerate for about 30 minutes.
Heat some oil in a large skillet over medium high heat. When the oil is hot, deep fry the chicken rolls for about 5 minutes, then turn them over and deep fry them for another 5 minutes until golden and cooked through, with no pink showing inside.
Drain them on paper towels, garnish with lemon slices and parsley, and serve.
Recipe submitted by: William Anatooskin